Introduction

These Biscoff Cinnamon Rolls combine the warm, comforting flavors of cinnamon with the irresistible sweetness of Biscoff cookie butter. Perfect for a cozy weekend breakfast or a special treat, they offer a delicious dairy-free twist on a classic favorite.

The image shows a close-up of six cinnamon rolls covered in a thick, creamy beige glaze with drizzles of caramel sauce on top. Each cinnamon roll has a slightly browned, soft, and swirled dough texture visible beneath the glaze. There are small rectangular brown cookies with an embossed design placed on three of the cinnamon rolls, adding contrast. The rolls are in a dark brown baking pan with a handle, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough:

1 cup dairy-free milk (225g), warm but not hot to the touch
¼ cup light brown sugar (50g), divided
2 ¼ tsp active dry yeast (8g)
3 cups all-purpose flour (365g)
1 tsp ground cinnamon (4g)
½ tsp salt
3 tbsp vegan butter (45g), melted
1 tsp vanilla extract (2g)

Filling:

½ cup light brown sugar (85g), loosely packed
1 tbsp ground cinnamon (12g)
3 tbsp softened vegan butter (45g)
¼ cup melted Biscoff cookie butter
5-6 crushed Biscoff cookies
1 tsp vanilla extract (3g) – optional

Biscoff Cream Cheese Frosting:

2 tbsp vegan cream cheese, slightly softened
1 cup powdered sugar (130g)
2 tbsp melted Biscoff cookie butter
1-2 tsp dairy-free milk, as needed

Instructions

Step 1: Activate the yeast by mixing the warm dairy-free milk and half of the brown sugar together. The milk should be about 115°F. Sprinkle in the active dry yeast, stir quickly, and let it sit for 10 minutes until frothy.
Step 2: In a large bowl, combine the flour, remaining brown sugar, salt, and cinnamon. Make a well in the center and add the yeast mixture, melted vegan butter, and vanilla extract. Mix until a sticky dough forms.
Step 3: Transfer the dough to a lightly floured surface and knead for 8-10 minutes, adding small amounts of flour as needed, until soft and no longer sticky.
Step 4: Cover the dough with a damp towel and let it rise in a warm place for 1 ½ hours, or until doubled in size.
Step 5: Once risen, transfer the dough to a floured surface and shape it into a ball, then flatten into a 6-inch diameter disk. Roll out into a 12” by 7” rectangle approximately ¼ inch thick.
Step 6: Prepare the filling by mixing the melted cookie butter, softened vegan butter, brown sugar, cinnamon, and optional vanilla extract. Spread this filling evenly over the dough, leaving a ½-inch border. Sprinkle crushed Biscoff cookies on top.
Step 7: Roll the dough tightly into a log and cut into 8 pieces, about 1 ½ inches thick. Place the rolls in a baking dish, cover with a damp cloth, and let rise for another 20-30 minutes until about 1.5 times their size.
Step 8: Preheat the oven to 375°F (190°C). Bake the rolls for 20-23 minutes or until golden brown.
Step 9: While baking, make the frosting by combining vegan cream cheese, powdered sugar, melted Biscoff cookie butter, and 1-2 teaspoons of dairy-free milk. Adjust the consistency by adding more milk or powdered sugar as needed to create a smooth, drizzle-able glaze.
Step 10: Let the rolls cool slightly before spreading the frosting on top. Optionally, drizzle extra melted cookie butter and sprinkle with crushed Biscoff cookies for decoration.

Tips & Variations

For a richer flavor, use homemade Biscoff cookie butter or add a pinch of nutmeg to the filling.
If you don’t have vegan cream cheese, substitute with coconut cream for the frosting.
Ensure the milk is warm but not hot to activate the yeast properly without killing it.
For a gluten-free option, try using a gluten-free flour blend designed for baking.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in the microwave or oven, adding a little dairy-free milk if needed to restore moisture.

How to Serve

A close-up view of four cinnamon rolls in a brown baking pan, each swirl showing layers of golden-brown dough with a soft texture. The rolls are topped with a creamy beige glaze that smoothly covers the surface, with darker caramel-colored drizzle artistically zigzagged on top. Small rectangular biscuit pieces with textured edges and a warm brown color sit on the glaze, adding a crunchy contrast. The image is set against a white marbled texture, emphasizing the warm tones of the rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, regular milk can be used if you are not avoiding dairy. Just make sure it is warmed to about 115°F to activate the yeast properly.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. If you gently press it with a finger, the indentation should remain or slowly spring back.